This is a light version of a very tasty Mexican soup. I really love this version because it won’t fill you up and make you feel heavy like classical recipes, which in my opinion could be considered a main course after you add all the fixings. Using the ancho chile gives this dish a traditional taste only found in Mexican cuisine. Thanks to my friend Carly for introducing me to the original recipe.
- 4 corn tortillas
- 1 dry ancho chile
- 2 teaspoon olive oil
- 1/2 white onion, chopped
- 2 garlic cloves, peeled but left whole
- 1 ripe tomato, roughly chopped or 1½ cups drained canned chopped tomato
- 6 cups low sodium, fat free chicken broth (use vegetable broth for vegetarian version)
- ¼ teaspoon dried oregano
- salt to taste
- 6 oz light queso fresco
- 2 tablespoons fresh cilantro for garnish
1. Preheat oven to 350F.
2. Cut 3 tortillas in half and then cut crosswise into strips ½ inch wide. Let them dry for 5-10 minutes. Place tortillas on a baking tray mist with cooking spray and broil for 5 minutes tossing after 3 minutes. Allow the tortilla strips to become crispy.
3. In a bowl, soak 1 chile in hot water for 10-15 minutes.
4. In a heavy pot over medium heat warm 1 teaspoon oil, add the onion garlic and sauté until rich golden brown, about 10 minutes.
5. Transfer onions and garlic to a blender. Add the chili you soaked in water making sure to discarding the liquid. Lastly, tear up the remaining tortilla and the tomato and puree until smooth adding up to 1/4 cup of water if the paste is too thick.
6. Return the puree to the pot along with 1 teaspoon of oil and fry stirring continuously until the sauce has deepened in color, about 5 minutes. Stir in the broth simmer to blend the flavours, about 15 minutes. Add the oregano and adjust salt if needed.
7. When ready to serve ladle soup into 6 bowls, distribute tortilla strips evenly and top with 1 oz. of queso fresco. If you wish you may also top the soup with avocado or sweet corn for extra flavour.